To make the marinade, spoon the honey and oyster sauce into a roasting tin or baking dish. Peel and chop the garlic and add it to the dish with the chilli flakes, star anise and salt. Grind the peppercorns roughly and add them to the marinade.
Toss the ribs in the marinade, then set aside for an hour or so. It won't hurt if they stay there overnight.
Roast the ribs at 180C/355F/Gas 4 for an hour and fifteen minutes, turning them in their sauce from time to time. Keep an eye on them, as sometimes they tend to burn easily. They are ready when the meat is tender, though far from falling off the bone, and the ribs are glossy with sauce.
Serve with rice, spooning over the sauce from the pan.
Sweet, slightly hot and absurdly sticky, these ribs will fill the kitchen with that warm, aniseed smell you so often encounter in Chinese restaurants.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (904g) | ||
Recipe Makes: 2-3 Servings | ||
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Calories: 1180 | ||
Calories from Fat: 18 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 291.9mg | 8 % | |
Total Carbohydrate 260.6g | 77 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 260g | ||
Protein 21.8g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1180
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